Just finished putting another batch up....

[damon555]

This time I made Bavarian kraut....this is some tasty stuff. Much sweeter than the last batch that I made with 1 head of green and 1 head of red cabbage...that stuff was really sour (but quite good).

IMG_1312_zps201e2d7e.jpg

• damon555
• Mar 27, 2013

As an added bonus I had 2 cups of juice left over. I'll put that to good use as a starter for some other fermented veggies.

 

[kathrynn]

Pretty!!!!!  I am looking forward to starting some of my own this year too!

Kat

 

[daveomak]

Damon, OK..... I need to know what Bavarian Kraut consists of.....  I just emptied my crock from red cabbage kraut and it is lonely..... 

Dave

 

[chef willie]

looking good...yeah, post it up (recipe)

 

[zahlgren]

 

[damon555]

OK, ok....I'm trying to remember what the recipe was and I think this is the gist of it.

• 8-10 cups shredded cabbage, loosely packed (about 2 lbs), about 1 cabbage
• 10 juniper  berries
• 1 tsp. caraway seeds
• 1 tsp. yellow mustard seeds
• 1-2 tsp. un-iodized or pickling salt
• 1 c. filtered water mixed with 1 tsp. salt

I adapted it for 10 pounds and salted to make a 3.5% brine solution by weight. This recipe is just the beginning....cooked up with bacon and potatoes is one of the ways that I plan on eating it. There are many variations on this but I chose a simple one to try first....it's pretty darn good too!

 

[daveomak]

Thanks......   Dave